Description
This easy baked salmon recipe is paired with crispy smashed potatoes and a flavorful dill sauce for a delicious meal that’s simple to prepare.
Ingredients
Scale
- 4 salmon fillets (skin-on or skinless)
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1.5 pounds baby potatoes (or Yukon Gold potatoes)
- 1/4 cup fresh dill (chopped)
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon zest
Instructions
- Preheat the oven to 425°F (220°C).
- Place the baby potatoes in a large pot and cover with water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain and let cool slightly.
- On a baking sheet, arrange the cooked potatoes, then use a fork or potato masher to gently smash each potato until flattened but still intact.
- Drizzle olive oil over the smashed potatoes and season with salt and black pepper. Roast in the oven for 20-25 minutes, or until crispy and golden.
- While the potatoes are roasting, prepare the salmon. In a bowl, mix together olive oil, lemon juice, garlic powder, salt, and black pepper. Brush the mixture over the salmon fillets.
- Place the salmon on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- For the dill sauce, combine chopped dill, sour cream, mayonnaise, Dijon mustard, and lemon zest in a bowl. Stir until well mixed.
- Serve the baked salmon with crispy smashed potatoes on the side and drizzle with the dill sauce.
Notes
- For extra flavor, marinate the salmon in the olive oil mixture for 30 minutes before baking.
- You can substitute the baby potatoes with other small potatoes, just adjust the cooking time as needed.
- Prep Time: 10
- Cook Time: 30
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 2
- Sodium: 600
- Fat: 28
- Saturated Fat: 5
- Carbohydrates: 45
- Fiber: 4
- Protein: 30
- Cholesterol: 75